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Eggless Vanilla Cupcakes

Vanilla Cupcake with Cream Cheese Frosting - Eggless

Shweta Arora
A delicious, melt in mouth treat made of spongy cupcake base topped with creamy frosting.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 cupcakes

Ingredients
  

For cupcakes:

  • ½ cup milk at room temperature
  • ½ cup condensed milk at room temperature
  • ½ cup butter at room temperature
  • 2-3 tablespoon sugar
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla essence
  • 1¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sour cream
  • cupcake liners
  • cupcake/muffin pan

For Cream cheese frosting:

  • ½ cup butter 1 stick
  • 8 oz cream cheese
  • 3-4 cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • Decorative bags/Piping cone I've used the plastic disposable decorative bags

Instructions
 

To make Cupcakes:

  • In a large bowl whisk together butter & condensed milk.
  • Next add milk, sugar, vanilla extract, vinegar & sour-cream & whisk again
  • Sift all the dry ingredients together. Now add some flour at a time & whisk. Continue doing this till you have mixed all the flour & you have a lump free batter.
  • Preheat oven to 350F. Line your cupcake pan with liners. Pour a spoonful or two of the batter into the liners so that its ¾ full. Don't fill till the top as the cupcakes will rise.
  • Bake in pre-heated oven for 10-15 mins or till completely done.
  • At 12 minutes mark, Insert a toothpick at the center of a cupcake, if it comes out clean that means our cupcakes are done. Transfer them on to a cooling rack & allow to cool completely.

To make Cream Cheese Frosting:

  • In a bowl combine the cheese & butter till soft & fluffy.
  • Then add the sugar, one cup at a time & keep stirring till all is well combined.
  • When you are finished adding the sugar add the vanilla extract & mix. That's it our cream cheese frosting is ready.
  • Transfer the frosting into the decorative/piping bag & using a circular motion of your hand starting with the outside & moving inside & upwards create a cone line shape on the cupcake using the frosting.
  • Decorate with some colored sprinkles if you like.

Notes

  • Ideally don't use butter & cream cheese that is at room temperature as that will make this frosting running.
  • If you still end up having a liquidy frosting, refrigerate the frosting for an hour or two to get the perfect consistency frosting.  Or alternately add more sugar if it suits your taste.
  • Frost only once your cupcakes have cooled down completely else it will cause the frosting to melt.
  • You can store the cupcake in airtight container in the refrigerator for 2-3 days. You can serve them straight from the refrigerator & they are still soft & fluffy.
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